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Evaluation of methods for DNA extraction from must and wine

机译：评价从葡萄汁和葡萄酒中提取DNA的方法

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摘要

The quality of wine depends on many factors. One of the most important is the selection of appropriate and denned grape varieties. The analysis of phenolic compounds, amino acids, trace elements and isotopes of wines, used for the identification of grapes varieties, is not sufficient and requires a lengthy analysis period. The development of molecular techniques such as restriction fragment length polymorphism, random amplified polymorphic DNA and microsatellites provides opportunities for the differentiation of grape varieties. In this regard, the use of DNA extracted from must and wine appears to be a good marker for the identification of grape varieties used in wine production. In this study, DNA was extracted from grape, leaf, must and wine samples of Vitis vinifera L. cv. Cabernet Sauvignon, Merlot and Sauvignon Blanc origin and examined using different extraction methods. Of the DNA extraction methods tested, the method using absorption at 260/280 nm (with values of 0.19 and 1.92) was considered the method of choice.
机译：葡萄酒的质量取决于许多因素。最重要的选择之一是选择合适的和经过发酵的葡萄品种。用于鉴定葡萄品种的葡萄酒中酚类化合物，氨基酸，微量元素和同位素的分析是不够的，需要较长的分析时间。限制性片段长度多态性，随机扩增的多态性DNA和微卫星等分子技术的发展为葡萄品种的分化提供了机会。在这方面，从葡萄汁和葡萄酒中提取的DNA的使用似乎是鉴定葡萄酒生产中使用的葡萄品种的良好标志。在这项研究中，DNA是从葡萄，葡萄，葡萄和葡萄样品中提取的。赤霞珠，梅鹿and和长相思的起源，并使用不同的提取方法进行了检验。在测试的DNA提取方法中，使用260/280 nm吸收（值为0.19和1.92）的方法被视为首选方法。

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  • 来源
    《Journal of the Institute of Brewing》 |2014年第3期|238-243|共6页
  • 作者

    Burcak Isci; Hatice Kalkan Yildirim; Ahmet Altindisli;

  • 作者单位

    Department of Horticulture, Agriculture Faculty, Ege University, 35100, Bornova, Izmir, Turkey;

    Department of Food Engineering, Ege University, 35100, Bornova, Izmir, Turkey;

    Department of Horticulture, Agriculture Faculty, Ege University, 35100, Bornova, Izmir, Turkey;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    DNA; phenol; microsatellites; must; wine;

    机译：脱氧核糖核酸;苯酚;微卫星;必须;葡萄酒;

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